all very unique. anthony: yes. vicki: i love that. anthony: the world famous steel pier, amusements arcades, barkers, novelties, salt-water taffy. anthony: i love the joke shops. vicki: the joke shops! anthony: it was a wonderland of juvenile delinquency, cause, like, i d go in and just buy dog, you know, plastic dog crap and plastic vomit and smoke powder and it was just something very sinister and forbidden and, you know, my parents indulged me when i was here. the menu has changed somewhat since the original. for me, a very tasty pretzel crusted swordfish over lump crabmeat. for vicki, pan seared scallops. my memories of atlantic city are largely built around the time before gambling. times were not good. i mean, the marlborough-blenheim, i remember it well, was largely empty, but it was a magnificent structure. vicki: i mean, you and i like the nostalgia and people who like coney island like it, but i don t know about the young people. anthony: beautiful buildings
and locals, that enjoys the actual support of the government. without whom, of course, it couldn t exist. inti: our chef here, is part of the art world, you know, here. anthony: the ceviche of dogfish with pickled vegetables. loin of pork, pan-seared, with youka and a rift on a traditional orange sauce, with garlic and coriander. mmm, good. very good. anthony: what do you think s going to happen when the door opens and you ve got hundreds of thousands of americans flooding here looking desperately to spend money on anything cuban? inti: i don t know, man. we are a small country. we have to adapt to new things. but i think it s a good challenge. anthony: i guess i m asking how do you keep it real when you ll all probably be millionaires in a few years? inti: us? anthony: yeah. inti: you think so? anthony: yeah.
they make a lot of stews, too. anthony: yeah, of what animals? eric: mostly beef. anthony: yeah? a lot of cows up here? eric: yeah. anthony: i like cows, to eat. eric: yeah, to eat, of course. anthony: i don t much like them personally. where i learned to ski, we re lucky to get lukewarm chicken fingers and a bud light at the lodge. here we start with pan seared fois gras. anthony: wow. eric: that s fancy, huh? anthony: all right. eric: i mean, where do you eat that on a ski slope? seriously. anthony: for the main, a loin of veal gently seared and pan roasted. joined by a wild mushroom sauce and a pretty little medley of vegetables. eric: whoa. anthony: looking good. eric: how is it? anthony: it s really good. it s also i just wanted you to know, this is humanely raised meal, free range, died in its sleep. eric: i disagree with that, but i will eat it. anthony: i m just trying to make you feel better about the world. i m all over the cheese cours
the building, because it was abandoned for 30 years. anthony: the place is very popular. inti: right now, yes. anthony: who comes here? inti: these people that love art, but at the same time, it s very diverse. anthony: it attracts a once unthinkable mix of foreigners and locals, that enjoys the actual support of the government. without whom, of course, it couldn t exist. inti: our chef here, is part of the art world, you know, here. anthony: the ceviche of dogfish with pickled vegetables. loin of pork, pan-seared, with youka and a rift on a traditional orange sauce, with garlic and coriander. mmm, good. very good. anthony: what do you think s going to happen when the door opens and you ve got hundreds of thousands of americans flooding here looking desperately to spend money on anything cuban? inti: i don t know, man. we are a small country.
abandoned for 30 years. anthony: the place is very popular. inti: right now, yes. anthony: who comes here? inti: these people that love art, but at the same time, it s very diverse. anthony: it attracts a once unthinkable mix of foreigners and locals, that enjoys the actual support of the government. without whom, of course, it couldn t exist. inti: our chef here, is part of the art world, you know, here. anthony: the ceviche of dogfish with pickled vegetables. loin of pork, pan-seared, with youka and a rift on a traditional orange sauce, with garlic and coriander. mmm, good. very good. anthony: what do you think s going to happen when the door opens and you ve got hundreds of thousands of americans flooding here looking desperately to spend money on anything cuban? inti: i don t know, man. we are a small country.